Paneer Biryani Recipe- Authentic Indian Rice & Paneer Delight

Last Updated on 4 months by Neha Deshmukh

Paneer Biryani Recipe: Authentic Indian Rice & Paneer Delight

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. Today, I’m sharing my go-to Paneer Biryani recipe – a fragrant, flavorful dish that’s surprisingly achievable at home. I first made this for a family gathering, and it was a huge hit! It’s become a regular request ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Biryani isn’t just a meal; it’s an experience. It’s a beautiful layering of flavors and textures – fluffy basmati rice, tender paneer, crispy fried onions, and a symphony of aromatic spices. It’s perfect for special occasions, but honestly, it’s so good you’ll want to make it just because! Plus, it’s a fantastic way to impress your friends and family with your Indian cooking skills.

Ingredients

Here’s what you’ll need to create this delicious Paneer Biryani:

• 2 cup Basmati Rice
• 3 tbsp Oil
• 1 inch Cinnamon stick
• 2 Black cardamom
• 2 Bay leaf
• 6 Green cardamom
• 1 Star anise
• ½ tsp Cloves
• 1 tsp Shahi jeera
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• ½ tsp Black pepper
• 1 Javitri
• 1.5 tbsp Salt (or to taste)
• as needed Water
• 3 medium Onion
• 1.5 tbsp Corn Flour
• as needed Vegetable Oil (for deep frying)
• 400 gm Paneer
• 2 inch Cinnamon stick
• 14 Green cardamom
• 8-9 medium Onion
• 5 medium Tomato
• 1 tbsp Ginger Garlic paste
• 4-5 Green Chilli
• ½ cup Mint Leaves
• ½ cup Coriander Leaves
• 1 cup Curd
• ¾ cup Ghee
• ⅓ cup Vegetable Oil
• 1 tsp Turmeric powder
• 3 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Chilli powder
• 2 tsp Kashmiri chilli powder
• 1 tsp Garam masala powder

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your biryani:

• Basmati Rice: Seriously, use good quality basmati. It makes all the difference. Look for aged basmati – it’s longer, fluffier, and less likely to get mushy.
• Ghee vs. Oil: I love using a combination of ghee and oil. Ghee adds a beautiful richness and aroma, but oil helps prevent it from burning. You can adjust the ratio to your preference.
• Garam Masala: Garam masala blends vary regionally. Feel free to use your favorite brand or even make your own! It’s a key flavor component, so choose one you love.
• Shahi Jeera & Javitri: These might seem like obscure spices, but they add a unique depth of flavor. Shahi jeera (caraway seeds) has a slightly sweet, earthy taste, and Javitri (mace) is a delicate, floral spice. Don’t skip them if you can help it!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Fry onions: Coat onion slices with corn flour and deep-fry until golden. Set aside. These will be our crispy, flavorful topping.
2. Fry paneer: Lightly fry paneer cubes in the same oil. Avoid overcooking to retain softness. We just want a little color, not rubbery paneer!
3. Cook rice: Boil water with garam masala, oil, and salt. Add soaked rice and cook until 95% done. Drain and keep covered. This parboiling step is crucial for fluffy biryani.
4. Prepare masala: Heat ghee and oil in a kadai. Add whole spices – cinnamon stick, black cardamom, bay leaf, green cardamom, star anise, cloves, shahi jeera, cumin seeds, fennel seeds, black pepper, and javitri – and sauté until fragrant.
5. Add chopped onions and sauté until translucent. Then, add chopped tomatoes, ginger-garlic paste, and green chilies. Cook until the tomatoes soften and the oil starts to separate.
6. Add turmeric powder, coriander powder, cumin powder, chilli powder, and Kashmiri chilli powder. Cook for a few minutes until the spices are well combined. Stir in the curd and cook until it’s nicely incorporated.
7. Layer biryani: In a heavy-bottomed pot, start with a layer of rice, followed by a layer of paneer, fried onions, chopped mint, and chopped coriander. Repeat the layers, ending with a layer of rice.
8. Cover the pot tightly with a lid (you can even seal it with dough for extra ‘dum’ effect!). Cook on low heat for 15 minutes. This is the ‘dum’ cooking process – it allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the rice! It should be about 95% done before layering. It will finish cooking during the dum process.
• Use a heavy-bottomed pot to prevent sticking and ensure even cooking.
• Be generous with the ghee and fried onions – they add so much flavor!
• Let the biryani rest for at least 10 minutes after cooking before serving. This allows the flavors to settle.

Variations

• Vegan Paneer Biryani Adaptation: Swap the paneer for firm tofu and use plant-based yogurt instead of curd.
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: My family prefers a medium spice level, but you can easily adjust it. For mild, reduce the chilli powder. For hot, add more green chilies or a pinch of cayenne pepper.
• Festival Adaptations: This biryani is perfect for Eid or Diwali! You can add a handful of dried fruits like raisins and cashews for a festive touch.

Serving Suggestions

Serve hot with a side of refreshing raita (yogurt dip). Garnish with extra fried onions and fresh herbs. A simple salad also complements the biryani beautifully.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

• What type of rice is best for biryani? Basmati rice is the gold standard! Its long grains and delicate flavor are perfect for biryani.
• Can I use a different oil than vegetable oil? Yes, you can! Sunflower oil or canola oil are good substitutes.
• How do I prevent the biryani from sticking to the bottom of the pot? Use a heavy-bottomed pot and ensure there’s enough liquid in the biryani. You can also place a flat griddle or tawa under the pot while cooking.
• What is the purpose of dum cooking in biryani? Dum cooking is a slow cooking technique where the biryani is sealed and cooked on low heat. This allows the flavors to meld together and the rice to cook perfectly.
• Can I make paneer biryani ahead of time? You can prepare the masala and parboil the rice ahead of time. However, it’s best to assemble and cook the biryani just before serving for the best flavor and texture.

Enjoy! I hope you love this Paneer Biryani as much as my family does. Let me know in the comments how it turns out for you!